Culinary Arts Certificate

CULINARY ARTS MANAGEMENT

Swiss Certificate in Culinary Arts (CAC)
(Year 1 / Semesters 1 & 2)

Semester 1 (20 weeks, 80 credits) includes the following specific modules:

Foodservice Theory

Menu Planning
Food Commodities
Food Science
Foodservice Practicals I

Food Production Management I

Food Production Practicals I
Mediterranean Cuisine

Kitchen Operations Management

Food Policy, Sanitation & HACCP

Business Communication English

Study Skills & ICT

Applied Hotel Operations

Professional Development